Spanish Sangria

In case you haven’t noticed yet, I enjoy an alcoholic beverage every now and then. If you haven’t noticed I’m seriously worried about your ability to process and absorb information.

I by no means have a drinking problem (isn’t that what people with problems always say) but I definitely enjoy a good vodka soda or glass of wine on the weekends. Or on Tuesday after cooking a crazy meal after a full day of work.

A great beverage can really enhance your meal experience and even help you be more adventurous in your food choices.

The piece of slimy sushi you have been too scared to try seems way less creepy when you’ve had two servings of sake.

That’s why I have decided that it is time to dabble in the world of mixology. I gave it half assed try right out of college when I worked at a dive bar where patrons only ordered beer, whisky and vodka vodka vodka waters. In case you were wondering, that is a whole lot of vodka with a splash of water. In a tall glass.

But I’m now ready to give it a more serious try. But just like in cooking, I decided to start small.

I felt like Spanish sangria was something I couldn’t really blow since the wine base is delicious to start. It was also my absolute favorite thing to order while in Spain. My version wasn’t quite as refreshing as the one I had on the beaches of Barcelona, but I have a feeling the ambiance and 100 plus degree weather might have had something to do with it. This version totally does the trick on a sunny spring day.